Hi all, Thank you for tuning in, the article below is originally published in Houston Style Magazine, in the digital and print versions and is beautifully edited by our Managing Editor. In this reading, I clipped parts of the original article with some photos of the actual food we were able to enjoy during this seating.
Food has always surrounded the life of Chef Marcus Samuelsson. Since he could put one foot in front of the other he has been engrossed in the art of food, from catching it to prepping it, to serving it to others for enjoyment. No wonder he is one of the world’s greatest chefs.
His eclectic background allows his entrees to have the international flair of Ethiopian mixed with the American hodgepodge of New York and bits of other places here and there. Allowing his culinary skills to be much more than just a showcase of food but one that highlights art, beauty, and fashion.
With just one meeting with Chef Samuelsson and his zeal for food is highly apparent. It is almost like he is about to explode because he loves the culinary industry so much. So imagine my excitement when I found out I would be speaking with the genius himself. Yes, I felt like I was about to explode.
I met Chef Samuelsson at the brunch he was hosting for two of his protégés turned restaurant owners – Terrence Gallivan and Seth Gardner of Pass and Provisions located at 807 Taft Street in Houston. Always having his hand in everything, Chef Samuelsson was wearing two hats that day – one of an accomplished chef and the other as a warrior of words as an author. In between tales of his love for people, his work in the food industry, gratitude for those involved in his journey, Chef Samuelsson focused on food and the hustle, the inspiration behind his new book “The Red Rooster Cookbook, The Story of Food and Hustle in Harlem.”
Red Rooster Inspired Brunch
The Rooster Donut
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See you in Houston Let’s get a bite to eat!